White chocolate and raspberry cheesecake

For a 8in sandwhich cake tins

For the biscuit base
35g digestive biscuits, crushed
35g gingernut biscuits, crushed
35g Butter, melted

For the filling
200g - 300g white chocolate, broken into pieces
30g Butter
1/2 vanilla pod or vanilla essenes
250g cream cheese
25g caster sugar
90ml whipping (double) cream
1 punnet Raspberries, plus e few more to decorate

Method

1. For the biscuit base: combine the biscuits and butter and press onto the base of a 23cm springform tin.
2. For the filling: place the chocolate, butter and vanilla pod in a heatproof bowl set over a pan of simmering (not boiling) water until melted. Allow to cool slightly.
3. In another bowl mix together the cream cheese, sugar and whipping cream to a smooth consistency.
4. Remove the vanilla pod from the melted chocolate mixture and stir into the cream mixture. Gently stir in the raspberries, being careful not to release the juice.
5. Spoon the mixture on top of the biscuit base and place in the fridge to set for 8-24 hours. I find 48 hours better!!
6. To serve: remove from the tin and place on a serving plate. Decorate with a few whole raspberries.
7. Enjoy